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Vegetable consommé

with elbow pasta, onion, carrot, celery and spinach
A classic bouillon cooked in vegetable broth, accompanied by sautéed spinach and tofu.
  • Nice and quick!

    Nice and quick!

  • Vegan

    Vegan

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

wheat, celery, soya, gluten

Utensils:

Ingredients

Vegetable broth

Onion

Carrot

Leek

Garlic

Tofu

Celery

Elbow pasta

Soy sauce

Spinach

Mix of fresh herbs

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2084
498
17
3
76
8
5
18
0
513

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions
1.
Dissolve the broth in 1 litre of hot water. Wash and finely chop the onion, carrot, leek, garlic and celery. Wash the fresh herbs. Heat 1 tablespoon of olive oil in a medium-size pot and sauté the vegetables for 2 minutes. Season to taste and add the mix of fresh herbs. Add the hot broth and the soy sauce. Bring it to a boil and let it simmer for 12 minutes.
2.
Add the pasta to the broth and let it cook for 8 - 10 minutes, depending on how you like your pasta to be cooked.
3.
Grate the tofu and sauté it in 1/2 tablespoon of olive oil until browned. Remove from the pan. Wash and chop the spinach. Heat another 1/2 tablespoon of oil, turn off the heat and sauté the spinach. Don't let it reduce in volume too much.
4.
Serve the soup in a soup plate with the pasta. Add the spinach in the centre and finish with the tofu.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2084
498
17
3
76
8
5
18
0
513
kJ
kcal
g
g
g
g
g
g
mg
mg